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October 2002 - Canadian Thanksgiving occurs in October. This year, in 2005, it occurs on the 10th. This, however, was a turkey cooked by Shinji the first year I had my digital camera.
Blue cheese stuffing ready to use in the recipe, Pork Loin with a Blue Cheese Stuffing and Roasted Pears. From the cookbook, Sunday Roasts by Betty Rosbottom.
Blue cheese stuffing ready to use in the recipe, Pork Loin with a Blue Cheese Stuffing and Roasted Pears. From the cookbook, Sunday Roasts by Betty Rosbottom.
Blue cheese stuffing ready to use in the recipe, Pork Loin with a Blue Cheese Stuffing and Roasted Pears. From the cookbook, Sunday Roasts by Betty Rosbottom.
Blue cheese stuffing ready to use in the recipe, Pork Loin with a Blue Cheese Stuffing and Roasted Pears. From the cookbook, Sunday Roasts by Betty Rosbottom.
Robert Sandberg and Mark Lundgaard Nielsen
The Restaurant at Meadowood
St. Helena, California
(December 7, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Notice the chain plate on the left. Like Strider and Dave said they corrode at the deck level. I purposely had Embree welding make mine a half inch longer so I can add a backing plate to reinforce the chain plate from under the deck.
They did a really good job at making them to spec so they fit the holes in the deck that were made at the factory.
The student takes the index card, places it in the envelope, and places the envelope in the finished bin.
11/26/15 photo by Stephen Schatz, Office of Communications
Ingredients
1 pint shucked Maryland oysters with liquor
2 large stalks celery
1 medium onion
1 stick butter
1 tsp. salt
1/2 tsp. lemon pepper seasoning
1/8 tsp. mace
1/8 tsp. tarragon
1/8 tsp. poultry seasoning
1/2 tsp. lemon juice
8 slices day-old bread, cubed
Instructions
Finely chop celery and onion. Sauté in butter until tender. Mix in seasonings. Add oyster with liquor and simmer until edges begin to curl. Remove from heat and gently mix in bread cubes. Adjust moistness with water, as desired.
Makes about 4 cups dressing.
Having swallowed what was in his mouth, Mr. Greedy is seen here stuffing his face with one of the banana bunches which he was holding just moments ago. These apes make a fresh nest in the crown of a tree every night and rarely come to the ground to drink – instead drinking the water that collects in tree holes. (Sepilok Orang Utan Rehab. Centre, Sepilok, Sabah, East Malaysia, Nov. 2013)
Some girls feel the need to stuff. I'm not actually one of them.
On a funny note, this is a public restroom at a local college. I got walked in on in the middle of this. Twice.
WH - No Dignity
MAM - Fake
A US Navy MH-60 Sea Hawk is filled with boxes of Meals Ready to Eat (MREs) at the helicopter LZ at the airport in Port-au-Prince, Haiti (or, as Naval Aviators prefer to call it, "the beach"). Water bottles, many of which are filled by the nuclear-powered Carl Vinson, with de-salination facilities to produce as much freshwater as can be carried off the flight deck, line the foreground. The rations will soon be flown to the remote areas of southern, rural Haiti, desperate for food and water after supply lines from Port-au-Prince were disrupted by the earthquake. Read the full PopularMechanics.com story here: www.popularmechanics.com/technology/military_law/4346988....
Copyright 2010, Benjamin Chertoff
APPLE WALNUT STUFFING
1 1/2 tablespoons olive oil
1 1/2 cups chopped red onion
2-3 crisp tart apples, diced
3 scallions, thinly sliced
6 large slices whole grain bread, cut into
approximately 3/4-inch square pieces
1/4 cup chopped fresh parsley, plus more for topping
Fresh rosemary leaves, thinly sliced sage,
and/or fresh thyme, to taste
1/2 cup finely chopped walnuts
1 1/2 cups vegetable broth
Salt and pepper to taste
Preheat the oven to 375 degrees F. Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and sauté for 5 minutes longer or until slightly softened. In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the broth and salt and pepper, and stir together. Drizzle in the broth slowly, stirring at the same time to moisten the ingredients evenly. Season with salt and pepper. Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 30 minutes, or until browned and still slightly moist. Stir gently about midway through the baking time. Serve at once.
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Well, let's see: turkey leg, turkey breast, gravy, veggies, home-made stuffing. Yep, looks like Thanksgiving to me.